Monleale 2014 Vigneti Massa

Monleale 2014 – Vigneti Massa

Resilient Barbera: deep, vertical, refined

In the vineyard: precision and strength in a tough year

The 2014 Monleale was born in a challenging vintage marked by frequent rains and cooler temperatures. Walter Massa reacted with strict selection, reduced yields, and meticulous vineyard care, retaining only the healthiest bunches. Grown at over 300 meters on calcareous marl soils, the Barbera matured slowly, developing fine aromatics and remarkable natural acidity. This is a vintage that proves the value of thoughtful viticulture even in difficult years.

In the cellar: purity and age-worthiness

In the cellar, Monleale 2014 was vinified with spontaneous fermentation and long maceration in stainless steel, then aged over 24 months in large oak barrels. No fining, no filtration. This vintage expresses a tense, vertical, and elegant style of Barbera, with integrated tannins and lasting freshness.

Color: bright ruby red with garnet reflections.
Nose: ripe cherry, fine spices, balsamic hints and subtle ferrous notes.
Palate: fresh and vibrant, with vivid tannins and a long, mineral-driven finish.

Technical Sheet

• Name: Monleale

• Vintage: 2014

• Grapes: 100% Barbera

• Region: Colli Tortonesi, Piedmont

• Vineyard altitude: 280–350 m a.s.l.

• Soil: calcareous marl

• Vinification: spontaneous fermentation in stainless steel

• Aging: over 24 months in large oak barrels

• Filtration: none

• Alcohol: approx. 13.5% vol

• Style: structured yet fresh red

• Bottles produced: limited quantity

• Serving temperature: 16–18 °C

• Food pairings: truffle dishes, aged cheeses, duck, mushrooms

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Vigneti Massa

The free spirit of the Colli Tortonesi

In the vineyard: identity, biodiversity and territorial tension

Vigneti Massa is a true cultural revolution within the Piedmontese wine scene. The winery, led by Walter Massa, is deeply rooted in the Colli Tortonesi, where it has worked for decades to restore dignity and relevance to Timorasso, an indigenous grape once nearly forgotten. The vineyards, between 250 and 400 meters above sea level, stretch across hills of calcareous marl and ancient soils, giving the wines mineral depth and saline tension. Farming here follows an agroecological mindset: no herbicides, only copper and sulfur, manual mowing, and a strong focus on microbial soil health. The cultivation is label-free but principled and rigorous.

In the cellar: research, respect and liquid truth

Walter Massa’s cellar philosophy follows the same coherence: each wine must speak the language of the land, never hidden behind technical makeup. Fermentations are spontaneous, filtration is minimal or absent, and sulfites are used only when truly needed. The winery becomes a space of controlled experimentation, where each vintage sets the rhythm. Timorasso, in particular, is allowed to mature slowly—sometimes in steel, sometimes in large wood—but always with the goal of expressing its evolving complexity. Vigneti Massa doesn’t simply produce wine: it crafts liquid interpretations of a living landscape, often provocative, always sincere.